These are definitely not your average cookie. They have such an array of flavors happening! Sweetness form the honey, a little kick from the ginger and a bit if tart from the lemon. I find the combination to be utterly divine!

Cookies:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon dried ground ginger
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg
1/2 cup honey
1 teaspoon vanilla

Icing:
2 tablespoons lemon juice
1 cup confectioner’s sugar
Milk
Sprinkles (optional)

Cookies:
Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, ginger, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar. Beat in the egg, vanilla and honey. Stir in the flour mixture.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 9-11 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Icing:
In a small bowl, combine lemon juice and powdered sugar until smooth. Add milk by the teaspoon to thin enough to ice cookies. Top with sprinkles if desired.

Apple Compote:
4 apples (Pink Lady, Granny Smith or Golden Delicious), peeled, cored and cut into 1-inch chunks
1/4 cup apple cider
1/4 cup brown sugar
2 tablespoons lemon juice
1 teaspoon vanilla

Mascarpone Cream:
1 cup mascarpone cheese
1 cup heavy cream
1/4 cup sugar

8-16 Ginger snaps, crushed

Apple Compote:
In a large saucepan, combine all ingredients and cook, covered, over low heat, until apples are tender and mash easily. (About 20-30 minutes) Chill mixture in the fridge until completely cool.

Mascarpone Cream:
In a medium bowl, beat together the heavy cream until soft peaks form. Gently fold in the mascarpone cheese.

Assembly:
Using parfait glasses (or similar), add a layer of the apple compote, a layer of crushed ginger snaps and a layer of mascarpone cream. Repeat until glass is full, ending with the cream.

Yields about 4-6 servings.

The California cold snap that’s been making the weather a wee bit chilly these past few days has had me craving soup. Creamy, warm, easy and delicious – this soup is all that.

1/4 cup (1/2 stick) butter
1 yellow onion, peeled and chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, finely chopped
3 cups chicken broth
1 pound carrots, peeled and chopped
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1/3 cup parmesan cheese, finely grated
Salt and freshly ground pepper, to taste

In a large, heavy pot, melt the butter over medium-high heat. Add the onion and saute until soft. Add the ginger and garlic, saute for 2 minutes. Add the carrots and chicken broth; bring to a boil. Reduce heat, cover and let simmer for 20 minutes or until carrots are tender.

Puree soup in batches using a blender. Return soup to pot. Stir in lemon juice, cheese and heavy cream. Season with salt and pepper. (I prefer lots of pepper)

Yields 4-6 servings.

Peach-Ginger Crisp:
2/3 cup brown sugar, packed
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 peaches, peeled and sliced
1/3 cup candied ginger, minced
1/4 cup apple cider
1 teaspoon vanilla
1 teaspoon rum extract

Topping:
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
1/2 cup brown sugar, packed
1/2 cup pecans, chopped

Honey Whipped Cream:
1 cup heavy whipping cream
1/4 cup honey

Preheat oven to 350 degrees. Grease an 8-inch square baking dish.

Peach-Ginger Crisp:
In a large bowl, combine the brown sugar, flour, cinnamon and nutmeg. Add the peaches, ginger, apple cider, vanilla and rum extracts. Stir, making sure fruit is evenly coated with sugar mixture. Pour into prepared baking dish.

Topping:
Using a food processor, pulse together all ingredients until fine & crumbly. Sprinkle evenly over fruit mixture.

Bake 40-45 minutes or until topping is golden brown.

Whipped Cream:
Using an electric mixer, whip together heavy cream and honey until soft peaks form.

These cookies were a test in flavor combination – I had never tried lemon and ginger together before. They came out fantastic! Simple, delicious, elegant. I think these would make a great holiday gift.

Cookies:
2 1/4 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup (2 sticks) butter, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla
1/3 cup candied ginger, finely chopped

Icing:
2 tablespoons lemon juice
1 cup confectioner’s sugar
Hot water, as needed

Cookies:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter, brown sugar, granulated sugar and vanilla. Using an electric mixer on low speed, carefully beat in the flour mixture until crumbly. Stir in candied ginger.

Shape dough into 2-inch balls. Place about 2 inches apart on prepared baking sheet; flatten slightly with the bottom of a glass.

Bake for 10-15 minutes or until light golden brown. Remove from oven and let cool at least 10 minutes before transferring to a wire rack.

Icing:
In a small bowl, whisk together the lemon juice and confectioners’ sugar. If icing is too thick, thin with hot water, a teaspoon at a time. Spoon icing onto cookies, using the back of spoon to spread out evenly if needed.

Yields about 3 dozen cookies.